PP or PS Rainbow Harvest Salad

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 1-2 Servings

Prep Time: 20 min

Cook Time: 30 min Steaming/Roasting

Total Time: 50 min

INGREDIENTS

• 1 to 2c fresh salad greens (red or green romaine, baby spinach, baby kale, radicchio, etc.)

• ½ c roasted beets

• ½ c red cabbage, shredded

• ½ c sliced grape tomatoes

• ½ c sliced raw carrots

• ½ c roasted butternut squash

• ½ c steamed corn

• ½ c Brussel sprouts, shredded

• ½ c green beans, steamed

• ½ c asparagus, steamed

• ½ c beet greens, steamed

• 3 T oil-free hummus

• Garnishes: raw pistachios, pumpkin seeds, or fresh herbs. (Nuts and seeds for PS only)

• Dressing: splash of balsamic or flavored vinegar, or freshly-squeezed citrus juice

DIRECTIONS

1. Place a bed of fresh greens at the bottom of a lg bowl.

2. Wash, cut, steam or roast vegetables as directed above. Allow to cool.

3. Over the greens, arrange the other vegetables in a circular fashion and in the order of the rainbow.

4. Top with hummus. Garnish with your choices of herbs, nuts or seeds. Dress as desired.

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